Hi all 
Someone on this site gave me a great tasting recipe for mango mousse, to use as a cake filler. The only problem, it's too watery to use as a filler in my opinion. I am afraid it will seep through the cake. For a stiffener, would you just recommend corn starch or geletin.
-Tee
If it is a cooked filling i often prefer cornstarch. If it is a chilled filling I prefer gelatin.
To be honest I have never tried reheating a filling. The first time I made raspberry filling from frozen unsweetened raspberries it was runny and pushed my dam out and went everywhere lol! The next time I made it I doubled the cornstarch and once it chilled it was perfect. I would think softening a little gelatin and mixing it in and giving it a few hours to set would work better in your case. I could be wrong but I tend experiment a lot. I haven't tried the gelatin fix though. Maybe see if anyone else has an answer on this for you. Generally - as far as I know cornstarch has to be cooked in to work well.
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